Saturday, February 27, 2010

Cawdelle Ferry

15th century cookbook 
Ab. 1420 A.D.

Cawdelle Ferry

—Take ȝolkys of eyroun Raw, y-tryid fro the whyte; þan take gode wyne, and warme it on þe potte on a fayre Fyre, an caste þer-on ȝolkys, and stere it wyl, but let it nowt boyle tylle it be þikke; and caste þer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan þow dressyst yn, caste blanke pouder þer-on.

Modern English

Cawdelle Ferry

—Take raw egg yolks, separated from the white, then take good wine, and warm it on the pot on a fair/good fire, and cast therein yolks and stir it well, but let it not boil until it be thick; and caste therein sugar, saffron and salt, mace, cloves, and galengale ground small and powdered cinnamon (cassia) and when you serve it, cast with "blank powder" (white powder, said to be a sugar-ginger combination but that might just be an optional flavouring. It could possibly be made up of ginger, cinnamon and/or nutmeg as well.)

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